Lightly coat a large skillet with nonstick cooking spray. Cook leeks over medium heat for 4 minutes until just tender. Stir in sliced zucchini, mushrooms and roasted red pepper. Cook and stir for 8 to 10 minutes until vegetables are tender. Remove from heat and stir in chopped basil.

Meanwhile, in a food processor or blender combine cottage cheese, eggs and garlic. Cover and process or blend until smooth. Stir in thawed spinach.